Category: Sleep

Today’s episode is all about one of our favorite topics, SLEEP! Did you know that sleep takes up about 33% of your life? Crazy, right? We chat how important sleep is for your health, how much you should get, and give you the cold, hard truth about eating late at night. We also discuss what keeps us awake at night, and get real about a sleep condition that affects 1 in 2,000 people, including one of us… Tune in to find out!

We also share two breakfast recipes (we love a good theme) from Chrissy Teigen’s cookbook, Cravings: Recipes For All the Food You Want To Eat. Save yourself some sorrow and go get her cookbook ASAP. All the recipes are great. She’s great. You’ll feel great for cooking out of it every damn day of your life. P.S Make sure to scroll to the bottom of the post for the recipes!

Grease a 10 × 12-inch baking dish with butter. In a large microwave-safe bowl, combine the milk and oats and microwave on high, stopping once to stir, 5 to 6 minutes. Let the oatmeal sit on the counter to thicken for 10 minutes, but not longer if possible because you want the oatmeal to finish doing its thing in the oven.

Stir the cake mix into the cooked oatmeal until smooth, then mix in the eggs, melted butter, and salt.

Transfer the batter to the prepared baking dish, then scatter the berries and peaches on top. Bake until the center is just set and seems almost undercooked, 30 to 35 minutes. (It will jiggle a little, and when you spoon into the cake, it may separate into 2 layers: a cakey, custardy layer and an oatmealy layer. This is actual magic.)

Spoon into bowls and serve warm.

Notes

I baked this oatmeal for about 20 additional minutes! Wasn't as custardy as described, but did taste more like cake. I also forgot to add the melted butter, so that could've thrown everything off...don't be like me. Remember the butter!

For the eggs: In a bowl, whisk the eggs, cream, salt, and pepper until they look like melted ice cream. In a large nonstick skillet, heat the oil and butter over low heat until the butter is melted but not super hot. You will get the urge to bump up the heat, but don't do it! Add the eggs and cook, stirring consistently, until the eggs are custardy with small curds, 12-14 minutes. Remove from the heat.

For the tomatoes: During the last 10 minutes of egg cooking time, heat a large cast-iron or other heavy skillet over medium-high heat until really hot. Add the oil and swirl it around, then add the tomatoes and sprinkle with salt and pepper. Let the tomatoes cook, tossing every couple of minutes, until they're blackened, burst, and shriveled, 5 to 6 minutes total.

Notes

Don't let the oil get too hot otherwise you'll smoke and not blacken the tomatoes, like I did! Keep an eye on your skillet.

Welcome to Table Chat!

I'm Rachel (on the left), and I'm Erinn (on the right). We're full-time Registered Dietitians and part-time pizza/taco enthusiasts. This is our website where you'll find all of the current and past episodes of Table Chat, where we talk food, nutrition, and whatever else we feel like. Come sit around our table and chat, because the more you know, the more you can eat!

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